Photo of Multigrain hot cereal with mango by WW

Multigrain hot cereal with mango

3 - 9
PersonalPoints™ per serving
Total Time
7 hr 5 min
5 min
7 hr
Why settle for a one-note hot cereal when you can easily combine three whole grains? The ginger and vanilla infuse flavor while the mixture cooks, and fresh mango adds tropical sweetness.


Plain unsweetened almond milk

6 cup(s)

Ginger root

1 piece(s), 2 inch piece, quartered

Vanilla extract

2 tsp(s)

Table salt

¾ tsp(s)

Uncooked pearl barley

¾ cup(s)

Uncooked steel cut oats

¾ cup(s)

Uncooked quinoa

½ cup(s), rinsed


2 large, peeled, pitted, and diced


8 tsp(s)

Shredded coconut meat unsweetened

½ cup(s)


2½ cup(s)


  1. In a 5- or 6-qt slow cooker, combine almond milk, 21/2 cups water, ginger, vanilla, and salt. Stir in barley, oats, and quinoa. Cover and cook until grains are very tender, about 7 hours on Low.
  2. Remove and discard ginger. Divide porridge evenly among 8 bowls and top with mango and coconut; drizzle with honey. (Leftover porridge can be cooled and refrigerated several days. Gently reheat in microwave or on stovetop, adding a little water to loosen.)
  3. Per serving: about 1 cup porridge, 1/4 cup mango, 1 tbsp coconut, and 1 tsp honey